Yes, well I’m tajine cooking again. They are so versatile and I’ve fallen in love!

The Emile Henry tajines have such elegant lines, I just make up things to cook in them. Like this tarragon chicken, you just know it’ll work!

Tajine Braised Chicken Tarragon

6 chicken thighs

Salt and pepper

2 tbsp olive oil

1 tbsp butter

2 onions, quartered

5 large garlic cloves, sliced

8 small tomatoes, quartered

3 sprigs fresh tarragon leaves

1/2 cup white wine

Season the chicken thighs with salt and pepper and brown in the olive oil. Remove the chicken and all but 1 tablespoon of the cooking oil, add the butter, onions, garlic and cook until the garlic begins to brown. Add the tomatoes and tarragon leaves, cooking and stirring for about 2 minutes. Place the chicken on top of the vegetables, pour the white wine on top and place in a 400 degree oven, covered for 30 minutes. Remove the tajine top and continue to cook for an additional 15 minutes.